Ingredients:

• 1-15 ounce can black beans, drained and rinsed
• 1/2 green bell pepper, chopped
• 1/2 onion, chopped
• 1 tsp egg replacer powder
• 1 C cooked brown rice (1/2 cup dried with 1/2 cup water)
• 1 Tbs chili powder
• 1 Tbs cumin
• 2 tsp garlic, minced
• salt and pepper to taste
• 1/8-1/4 C bread crumbs
• Hamburger buns
• Optional ingredients: sliced avocado, sliced tomato, iceberg lettuce, Tofutti cheese slices

Directions:

1. If using the oven, preheat it to 375, otherwise, heat the grill. Also, this is a good time to get the brown rice cooking. In a medium bowl, mash the black beans. Mash them up as much as you’d like—I prefer to have some chunkiness to the burger, so I don’t go overboard with the mashing.
2. In a food processor, combine the green pepper, onion, and garlic. Just pulse it a couple of times, otherwise it’ll turn soupy and you don’t want that! Add to the black beans and mix in. Then add the cooked rice, egg replacer, chili powder, cumin, salt, pepper and bread crumbs. Stir well to combine.
3. Shape into patties. If using the oven, place patties on a baking sheet lined with greased foil.
4. Bake about 12-15 minutes on each side. If grilling, cook about 8-10 minutes per side over medium heat.If using cheese, add slice for the last minute of baking, or until it melts a bit.
5. Top with your favorite burger ingredients and enjoy!

Source: Epicurean Vegan

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